P.S. Sorry for the poor quality picture. No one thought to take a pic before we devoured these and we wound up having to take one from the old newspaper clipping.
SESAME CHEDDAR OLIVE POPPERS
Time-saver Hint: Press the dough into a log and cut into the exact number of pieces you need. To wrap the olive, use the thumb of one hand to press each piece of dough into a flat pancake in the palm of the opposite hand, then press the pancake around the olive. A 1 tablespoon food scoop sometimes works, depending on the consistency of the dough.
Tips: For more intense poppers, use jalapeno stuffed olives. Black sesame seeds can be found in the Asian section of Central Market; all white sesame seeds can be used for a milder taste.
1 cup (4 ounces) finely grated sharp cheddar cheese
2 tablespoons butter, softened
1/2 cup sifted flour
dash cayenne pepper
1 jar (about 24) medium-large[queen size] pimiento-stuffed olives, drained
1/3+ cup mixed white & black sesame seeds [depending on how adhesive the dough is, which is based on the quality
of the cheese, I might use double the amount of seeds]
1. Blend the cheese and butter together in a food processor, then blend in the flour and cayenne until the
dough comes together.
2. Shape 1 heaping tablespoon of dough around each olive. See hint above.
3. Place seeds into a small bowl. Roll each ball in the seeds and place balls on an ungreased baking sheet.
Balls may be made ahead and refrigerated, covered; bring to room temperature before baking.
4. Bake in a pre-heated 400-degree oven for 15 minutes. [I usually turn off the oven at 12 min and finish baking on
5. Best served warm. Makes 24.